Store bought salad dressing out of the bottle is taboo in my home! Fresh vinaigrette's are so easy to make I don't know why anyone would want to buy pre-made salad dressings pumped up with artificial ingredients and preservatives; I guess convenience trumps flavor. This roasted garlic vinaigrette is so delicious, I could practically eat it straight out of the jar with a spoon. It has both a sweet and umami flavor, is thick and creamy, emulsifies nicely, and will keep for a couple weeks in the fridge. It's worth taking the time to roast your garlic in order to make this dressing. Roasting garlic is easy. Find a garlic bulb with medium-large size cloves. Peel off the cloves, leaving the papery skin on. Toss with some olive oil and place on a square of aluminum foil. Wrap the foil around the garlic cloves into a nice ball and roast in a 300 degree oven for one hour. Oh, the smell of roasted garlic is heavenly and the roasting caramelizes the garlic and making it sweeter and more mild. When the cloves are cool, slit through the papery skin and extrude the soft roasted garlic, discarding the peels. Thanks to Bobby Flay's Mesa Grill for this superb salad dressing recipe! By the way, these small Cuisinart mini grinder/choppers are the best for making salad dressings.
Roasted Garlic Vinaigrette
8 medium-large cloves of roasted garlic
3 T red wine vinegar
1 T chopped red onion
1 T honey
1 T fresh lime juice
salt and pepper to taste
1/2 cup olive oil
1. Combine all ingredients, except for the oil, and blend until smooth.
2. Slowly add the oil, 1/4th of it at a time, blending until emulsified.
3. Use immediately or store in the fridge.
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